9,806 fat free recipes

Microwave oatmeal chews are no-bake bars with chewy oat base, melted chocolate chip top, and chopped nuts. Seven-ingredient bars made entirely in the microwave for fast snacking.

No-bake chocolate rum balls made with crushed chocolate wafers, pecans, corn syrup, and dark rum. Rolled in sugar for a boozy, fudgy bite-sized holiday treat.

Protein-packed tempeh and nutty bulgur wheat tossed with crisp vegetables, fresh herbs, and a honey-dill dressing. A hearty vegetarian salad that's satisfying enough for a main course lunch.

Classic homemade peach pie with a flaky vinegar crust, warm cinnamon and nutmeg, and juicy sliced peaches. A from-scratch double-crust beauty ready in about an hour.

No-bake peanut butter Rice Krispie balls dipped in chocolate. Crunchy, sweet, and loaded with chunky peanut butter, then coated in a glossy chocolate shell.

Vegan crustless tofu quiche with mushrooms, bell pepper, and nutritional yeast. An egg-free, dairy-free brunch dish that bakes up firm with golden edges.

Twice-baked almond cookie shells filled with a chewy caramel-nut center. Tiny tartlet-style sweets with crisp edges and a sticky-sweet filling, baked in muffin tins for a cookie-meets-tart hybrid.

No-bake raisin peanut butter balls rolled in toasted coconut with a hint of cinnamon and lemon juice. A quick, kid-friendly candy with no cooking required.

Whoopie pies sandwich two soft chocolate cake-cookies around a fluffy vanilla cream filling. Maine and Pennsylvania Dutch dessert with a cult following.

Low-fat cocoa spice cake made with applesauce instead of oil, egg whites only, and a hint of cinnamon. A lighter chocolate cake that still bakes up moist and satisfying.

Cold vegetable rice salad with crisp-tender green beans, peas, cucumber, and tomatoes tossed in a tangy tarragon vinaigrette. A refreshing make-ahead side for potlucks and summer cookouts.

Fettunta Toscana is Tuscan grilled bread rubbed with raw garlic and topped with fresh tomatoes, basil, and olive oil. The original Italian bruschetta, simple and seasonal.

The stalk of the broccoli is actually the most nutritious part of the vegetable so make sure to use it in dishes that call for the florets. Chop the stalk into smaller pieces and incorporate into your dish with the rest of the broccoli. 1 serving of broccoli (a large stalk) provides 46% of the recommended daily intake of vitamin A and 206% of the daily recommended amount of vitamin C!

A wonderful cold summer soup made with juicy tomatoes, fresh basil and sweet bell peppers.

A scrumptious side dish where chickpeas are given a spicy taste.

Greek-style baked eel with a tomato, red wine, onion, and oregano sauce inspired by Salonika. A traditional Mediterranean seafood dish served with crusty bread.